Bubur Kacang Hijau(Mung bean porridge)

INGREDIENTS

• 200 grams mung bean
• 1 - 1,5 liter water
• 400 ml coconut milk
• 3 pandanus leaf
• 2 pcs palm sugar
• 1/2 tsp salt
• 1/2 cup dark muscovado sugar
• 50-100 grams white sugar

METHOD

1.  Wash mung beans thoroughly by soaking them in ample water. Any floating beans should be removed.
2.  Once the beans are ready, add in coconut milk, pandanus leaves, palm sugar and salt. Stir to combine. Taste for sugar. Add the muscovado sugar as you please.
3.  Once reach the boiling point, lower the fire, stir to combine all flavours and leave to simmer for about 15-20 minutes. Keep tasting for saltiness and sweetness. If you fine the bubur to be too thick, add water and let boil again.
4. would be delicious when pureed green beans (Mung bean porridge) combined with ketan hitam(black rice) and coconut milk.and eat with bread.